Cowboy Cookies can be tailored to your tastes
Erin Mann is baking a new cake every week for a year from the "All Cakes Considered" cookbook and shares her adventures here on AnnArbor.com. Read past columns here.
Photo by Rex Roof
The great thing about this cookie is that you can easily adapt it to your personal tastes. It requires 1 1/2 cups of bits (nuts, morsels, dried fruits, etc.) but the combination is up to you! I chose equal amounts of chopped pecans, dark chocolate chunks and butterscotch chips.
I made these cookies in Rex’s kitchen because I’m in the process of moving ... again. Borrowing a kitchen was a much better alternative to digging through cardboard boxes for sheet pans and parchment paper.
It goes without saying that I enjoy cooking and baking with my wonderful fella, but my favorite part about it this time was hearing him say that I’ve a knack for baking cookies and that mine always turn out better than his!
I set out small bowls of each group of ingredients: dry, sugars, oats, bits and liquids (lightly beaten eggs with vanilla mixed right in). This way, it’s super easy to dump, mix and repeat with each ingredient.
I placed nine blobs of dough on parchment-lined cookie sheets. I had two cookie sheets going - as one came out of the oven to cool another batch was ready to go in the oven. After the last bit of dough had been baked, I had 4 dozen tasty Cowboy Cookies. They were crispy on the outside and chewy in the middle - just as a home-baked cookie should be!Try these cookies with your favorite combination of bits. The recipe is available online at Scribd.com (pages 6-7).
Erin Mann is a lover of all things cake but has been known to enjoy a good cookie, too! E-mail her at SheGotTheBeat@gmail.com or follow her on Twitter. Facebook users can also keep up-to-date with A CAKE A WEEK by joining the group.
Comments
Tii
Wed, Aug 25, 2010 : 8:07 p.m.
Too difficult to access the recipe. Why not just have it in the article rather than requiring registration.